West Indies Pork Chops

Salsa: Combine all ingredients in a bowl about 1-2 hours prior
1 cup canned black beans, rinsed
1 large mango, about 1 pound, chopped
1/4 cup sliced scallions, white and light green parts only
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon chile powder

Rub: Mix together in a bowl.
1 teaspoon brown sugar
1 teaspoon granulated garlic
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork chops, about 8 ounces each

Allow the chops to stand at room temperature  for 20 minutes before grilling.  Lightly brush the chops on both sides with olive oil and season with the rub.  Grill over DIRECT HIGH heat for 6 minutes (3 minutes on each side) to sear.  Then, reduce heat and grill on indirect heat for 5 minutes each side until barely pink in the center of the meat.  Remove from the grill and let rest for 3 minutes.  Serve warm over salsa.

(c) Weber's Real Grilling (modified)